• Servings 6
  • Prep 20 min
  • Cook 25 min
  • Cuisine
  • Skill Level

Wilted Spinach Salad


  • 1 lb baby spinach
  • 1 and 1/2 tsp vegetable oil
  • 1/2 lb bacon
  • 4 tbs red wine vinegar
  • 4 tbs water
  • 4 tsp confectioners sugar
  • 1 tsp dry mustard
  • 8 spring onions, thinly sliced
  • 6 radishes, thinly sliced
  • 2 hard boiled eggs,¬†coarsely¬†grated
  • kosher salt and black pepper to taste


  • Remove any stalks from the spinach leaves and wash well. Dry in a salad spinner and place in a large bowl.
  • Heat the oil in an frying pan and cook the bacon until crisp. Remove from the pan and drain on paper towels. Chop the bacon and set aside.
  • Reserve the cooking fat in the pan.
  • Combine the vinegar, water, sugar, mustard, salt and pepper in a bowl and stir until smooth and blended.
  • Add the vinegar mixture to the fat in the frying pan and stir to mix.
  • Bring the dressing to a boil over a medium heat, stirring constantly.
  • Pour the hot dressing evenly over the spinach leaves, sprinkle the bacon, spring onions, radishes and eggs over, toss then serve.

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